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Black Forest Cherry Cake

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  Eggs 6
  Sugar 1 Cup (16 tbs)
  Vanilla 1 Teaspoon
  Unsweetened baking chocolate squares 4 , melted and cooled
  Sifted flour 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Kirsch 2 Tablespoon
  Confectioner's sugar 1 1⁄2 Cup (24 tbs)
  Unsalted butter 1⁄3 Cup (5.33 tbs)
  Egg yolk 1
  Kirsch liquor topping 2 Tablespoon
  Drained canned sour cherries 2 Cup (32 tbs), patted dry
  Confectioner's sugar 2 Tablespoon
  Heavy cream 1 Cup (16 tbs), whipped
  Semisweet chocolate bar 8 Ounce

Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes.
Alternately fold chocolate and flour into egg mixture, ending with flour.
Pour batter into 3 well-greased and floured 8-inch-round cake pans.
Bake in preheated 350°F oven 10 to 15 minutes, until cake tester inserted in center comes out clean.
Cool cakes in pans 5 minutes; turn onto racks to cool completely.
Make syrup.
Mix together sugar and water; boil 5 minutes.
When syrup has cooled, stir in kirsch.
Prick cake layers; brush syrup over all 3 layers.
Make butter-cream filling.
Beat together sugar and butter until well-blended.
Add egg yolk; beat until light and fluffy, about 3 to 5 minutes.
Fold in kirsch.
Assemble cake.
Place 1 layer on cake plate.
Spread with filling.
Drop 3/4 cup cherries evenly over filling.
Place second layer on cake.
Place third layer on top.
Fold confectioners sugar, into whipped cream.
Cover sides and top of cake with whipped cream.
Decorate top of cake with remaining 1/2 cup cherries.
To make chocolate curls from chocolate bar, shave bar (at room temperature) with vegetable peeler.
Refrigerate curls until ready to use.
Press chocolate curls on sides of cake; sprinkle a few on top.
Chill until serving time

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Black Forest Cherry Cake Recipe